Italian · Dessert · Easy
Affogato
A scoop of cold vanilla gelato drowned in hot, bitter espresso. Two ingredients, one magical contrast of temperature and flavor, ready in five minutes.
The whole recipe in 60 seconds
Affogato, in 5 ideas
- Hot espresso over ice cold gelato is the whole trick; lukewarm coffee just makes soup.
- Chilled glasses buy you precious minutes before the gelato fully melts.
- A good gelato with real vanilla bean stands up to the espresso better than mild ice cream.
- This is a serve immediately dessert, so brew the coffee last, not first.
- Amaretti on the side gives guests something to crumble over the top and extends the experience.
What you need
Ingredients
- 2 large scoops vanilla gelato
- 2 shots fresh hot espresso (about 1/4 cup total)
- 1 tbsp chopped toasted hazelnuts (optional)
- 1 tsp dark chocolate shavings (optional)
- Pinch of flaky sea salt (optional)
- 2 amaretti cookies (optional, for serving)
How to make it
Directions
- Chill two small glasses or cups in the freezer for at least 10 minutes so the gelato melts more slowly.
- Place one generous scoop of vanilla gelato in each chilled glass.
- Brew the espresso fresh so it is piping hot when it hits the gelato.
- Pour one shot of hot espresso directly over each scoop right at the table.
- Scatter over the hazelnuts and chocolate shavings if using, add a tiny pinch of flaky sea salt to sharpen the chocolate notes, tuck in an amaretti cookie, and serve immediately with a spoon.
Buy gelato in bulk tubs from the freezer case instead of single serve cups; you get twice as many servings per dollar and it scoops better after a quick 5 minute soften.